CN102127495B - Purely brewed composite fruit wine and preparation method thereof - Google Patents
Purely brewed composite fruit wine and preparation method thereof Download PDFInfo
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- CN102127495B CN102127495B CN201010564099A CN201010564099A CN102127495B CN 102127495 B CN102127495 B CN 102127495B CN 201010564099 A CN201010564099 A CN 201010564099A CN 201010564099 A CN201010564099 A CN 201010564099A CN 102127495 B CN102127495 B CN 102127495B
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Abstract
The invention belongs to the technical field of production and processing of fruit wines and fermented wines, and particularly relates to a technology for producing and processing a purely brewed composite fruit wine. The purely brewed composite fruit wine is prepared from pineapple, mangosteen and roselle serving as raw materials, has the alcoholic strength (%vol, 20 DEG C)between 7.0 and 18.0 and the total sugar (counted by glucose, g/L) between 0.1 and 4.0 or between 12.1 and 50.0, and is ruby red in color. The preparation method comprises the following steps of: preparing fermentation slurry; adjusting composition; fermenting; separating; clarifying; aging; and filtering to obtain a dry finished fruit wine. The finished semi-sweet fruit wine is prepared by aging, blending and filtering. The fruit wine has natural flavors of pineapple, mangosteen and roselle, is ruby red in color, has a complete wine body and high typicality, and is mellow, coordinated and full.
Description
Technical field
The invention belongs to fruit wine and fermented wine process for processing technical field, the compound fruit wine process for processing technology of particularly pure wine.
Background technology
Fruit wine is that the sugar by fruit itself is become the wine that alcohol is processed by saccharomycetes to make fermentation, contains the local flavor of fruit.The common fruit wine in market mainly contains wine, litchi spirit, plum wine, oranges and tangerines wine, jujube wine, pear wine, red bayberry wine, persimmon wine, thorn pear wine, strawberry wine, peach brandy, loquat wine, red bayberry wine, Mublerry wine, Chinese wolfberry fruit wine, Mublerry wine, pomegranate wine, Yangtao wine, Schisandra wine etc.
Fruit wine is exactly to have drawn the whole nutrition in the fruit and the wine made in simple terms, wherein contains the abundant VITAMINs and the amino acid of needed by human body.Even sometimes eat something rare the nutrition that fruit can not absorb, but can absorb through fruit wine, because nutritive ingredient has been dissolved in the fruit wine fully.Contain a large amount of polyphenol in the fruit wine simultaneously, can play and suppress the effect that fat is piled up in human body, make the people be not easy to accumulate fat and proud flesh.In addition, compare with other drinks, fruit wine is more obvious for the effect of nursing heart, adjusting women mood.
It is different with products characteristics to press brewing method, and fruit wine is divided into four types: 1, fermentation fruit wine refers to brewage through zymamsis with fruit juice or pulp and forms, like wine, hard cider; 2, distillation fruit wine, fruit are after zymamsis, again through the resulting wine of distillation, like brandy, fresh fruit white spirit etc.; 3, fruit wine prepared, fruit or pericarp, fresh flower etc. are got dew with alcohol or soaking in Chinese liquor, form with the allotment of foodstuff additive such as fruit juice sugaring, essence, pigment again; 4, foaming fruit wine contains the fruit wine of carbonic acid gas, like little champagne, light sparkling wine etc. in the wine.
Fruit wine is divided into (1) dry-type fruit wine by sugar degree (with glucose meter, g/L fruit wine) :≤4.0; (2) half-dry type fruit wine: 4.1-12.0; (3) semi-sweet fruit wine: 12.1-50.0; (4) sweet type fruit wine:>=50.1.
Pineapple, mangosteen are two kinds of famous subtropical fruit, and the juice multi-flavor is sweet, and peat-reek is arranged.
Roselle Calyx is claimed Hibiscus sabdariffa Linn again, is Malvaceae hibiscus annual herb plant, is distributed widely in the tropical and subtropical zone area, and flower is red-purple, and the good reputation of " plant ruby " is arranged.The calyx of Roselle Calyx is the meat structure, and succulence contains rich in protein, organic acid, vitamins C, multiple amino acids, and a large amount of natural complex and the mineral substance of needed by human body are like iron, calcium, phosphorus etc.Its analysis of components is following: reducing sugar 5.7 grams; Protein 2.37 grams; Pectin 19.8 grams; Oxysuccinic acid 3.3 grams; Tannin 1.09 grams; Cyanidin(e) 14.5 grams; VITAMINs 89 milligrams/100 grams; Contain 17 seed amino acids such as the essential winter propylhomoserin of human body institute, L-glutamic acid, proline(Pro), glycocoll, L-Ala, Methionin, l-arginine and the significant cyanidin(e) of anti-oxidant function, polyphenol, Furan Aldehydes, hydroxymethylfurans aldehyde, especially high Vc one xitix that contains.These compositions have effects such as flat liver falls fire, heat clearing and inflammation relieving, promotes the production of body fluid to quench thirst, step-down fat reducing, refreshment and tranquilization, removing radical.Wherein rose of Sharon acid, being considered to has certain curative effect to treatment heart trouble, hypertension, arteriosclerosis etc., but reducing cholesterol and triglyceride; Some compositions in addition also have spasmolysis to intestines, uterus muscle, also have anthelmintic action simultaneously and can promote juice secretion, reduction haemoconcentration, stimulation intestines wall wriggling.
Summary of the invention
It is the compound fruit wine of pure wine and the preparation technology thereof of raw material with pineapple, mangosteen and Roselle Calyx that technical problem to be solved by this invention provides a kind of.This kind fruit wine has the natural flavor of pineapple, mangosteen and Roselle Calyx, and color and luster is a Ruby, the wine body is complete, mellow, coordination, plentiful, typicalness is strong.
The present invention adopts following technical scheme to be achieved:
The compound fruit wine of a kind of pure wine is that feedstock production forms with pineapple, mangosteen and Roselle Calyx, alcoholic strength (%vol, 20 ℃) 7.0～18.0, total reducing sugar (with glucose meter, g/L) 0.1～4.0 or 12.1～50.0, color and luster is a Ruby.
The compound fruit wine of pure wine of the present invention prepares through following steps:
(1) preparation fermentation slurry: Roselle Calyx is broken, add water boil, obtain Roselle Calyx water extract, will remove the peel pineapple with mangosteen is squeezed the juice, add Roselle Calyx water extract and Secondary ammonium phosphate, making ferments starches;
(2) composition adjustment:, make the product alcoholic strength after the fermentation reach predetermined requirement with the pol of white sugar adjustment fermentation slurry;
(3) fermentation: ferment with active dry yeast;
(4) separate: pineapple pulp and mangosteen skin and flesh, Roselle Calyx, yeast slurry are removed;
(5) clarification: add wilkinite, make it and be suspended in the material generation flocculation reaction in the wine and precipitate, make the wine clarification stable;
(6) wine after will clarifying carries out ageing;
(7) wine after the ageing is filtered, get product.
The consumption of each component is peeling pineapple 20～40%, mangosteen 3～6%, Roselle Calyx 2～4%, Secondary ammonium phosphate 0.1～0.3% by percentage to the quality in the said preparation fermentation slurry step, and surplus is a water.
Pineapple and mangosteen provide the sugar and the wine body composition of fermentation alcohol, and it is too light that the consumption of pineapple has lacked pineapple fragrance, and consumption has too much just become pineapple wine, and the consumption of mangosteen has lacked the local flavor that can not embody mangosteen, and consumption is many, and cost is too high.
Roselle Calyx provides the color-Ruby of wine and the organic acid in the wine body, and it is too shallow that consumption has lacked color, and consumption is many, and the color is too dark, and too acid of mouthfeel.Simultaneously, because Roselle Calyx contains rich nutrient substances, some compositions wherein also have significant pharmaceutical use, and therefore, Roselle Calyx makes fruit wine of the present invention become nutriment wine and health promoting wine.The taste of Roselle Calyx itself is a tart flavour, so cooperate with pleasantly sweet tropical fruit-pineapple and mangosteen with fragrance, makes the local flavor of the existing two kinds of tropical fruits of the fruit wine of brewageing, and has also had nutritive value and pharmaceutical use.
The effect of Secondary ammonium phosphate be as after the yeast nutrition material of fermenting process, it is not thorough that consumption has lacked fermentation, fermentation that consumption is many is too fast, influences the local flavor of wine.
Adjust pol to 195～205g/L with white sugar in the said composition set-up procedure.
In the said fermentation step, the active dry yeast consumption is 150～200g/t, and leavening temperature is controlled at 15～25 ℃, 30～35 days time.Circulate twice every day in the fermenting process, and supernatant slag stirs and presses down with bamboo pole and makes its sinking.
In the said clarification steps, bentonitic consumption is 2～4g/L.
Said ageing places insulation jar for the wine after will clarify, and using the temperature of wine in the refrigerator control insulation jar is 0～15 ℃, more than ageing half a year.
Can allocate after the said ageing step, with preparation semi-sweet fruit wine.Be allocated as with white sugar adjustment total reducing sugar to 25～35g/L.If do not allocate, what then prepare is dry-type fruit wine.
In the said filtration step, carry out coarse filtration with 0.1～0.3g/L zeyssatite earlier, the degerming filter plate with aperture≤0.4um carries out smart filtering bacterium again.
The present invention has following advantage:
(1) the present invention is a raw material with pineapple, mangosteen and Roselle Calyx, and the wine body not only has the natural flavor of pineapple, mangosteen and Roselle Calyx, also contains the natural pigment of Roselle Calyx, makes the wine body demonstrate Ruby;
(2) the present invention is the fruit wine that contains the multiple nutrients composition, and Hibiscus sabdariffa Linn wherein has vessel softening, blood pressure regulation and improves that sleep, heat-clearing are quenched one's thirst, the effect of skin maintenance, and the physiological acid of organic acid adjustable in the wine is so be of value to HUMAN HEALTH.
(3) in the raw material of the present invention; Because the sugar degree of mangosteen, pineapple itself is not high; In addition through meticulously fermentation and the ageing of certain period, other compositions are warm each other in its ethanol content not only low but also complete and the wine, are not aware of the smell and the uncomfortable feeling of alcohol when drinking.
Embodiment
Describe the present invention through embodiment below.
The preparation of embodiment one dry-type fruit wine
1, preparation fermentation slurry: 30kg is removed the peel the pineapple stripping and slicing; Reinstate spiral juice extractor with 3kg mangosteen one and press extracting juice, the 2.5kg Roselle Calyx is carried out fragmentation with crusher, add water 64.3kg and boil; Obtain Roselle Calyx water extract; The juice of above-mentioned three kinds of raw materials is mixed, add the 0.2kg Secondary ammonium phosphate, make the fermentation slurry;
2, composition adjustment: to 200g/L, make the product alcoholic strength after the fermentation reach predetermined requirement with white sugar adjustment pol;
3, fermentation: ferment with active dry yeast, consumption 180g/t, leavening temperature are controlled to be 20 ℃, 33 days time.Circulate twice every day in the fermenting process, and supernatant slag stirs and presses down with bamboo pole and makes its sinking.
4, separate: pineapple pulp and mangosteen skin and flesh, Roselle Calyx, yeast slurry are removed with the stainless steel rotor pump;
5, clarification: add the 3g/L wilkinite, make it and be suspended in the material generation flocculation reaction in the wine and precipitate, make the wine clarification stable;
6, ageing: the wine after will clarifying places the insulation jar, and a temperature of using refrigerator to control insulation jar interior wine is 5 ℃ and carries out ageing, more than half a year time;
7, filter: the wine after the ageing is carried out coarse filtration with 0.2g/L zeyssatite earlier, and the degerming filter plate with aperture 0.2um carries out smart filtering bacterium then, makes finished product fruit wine.
Physical and chemical index with the finished wine of method for preparing is following:
Alcoholic strength 12%vol; Total reducing sugar 1.3g/L; Titrable acid 6.3g/L; Volatile acid 0.3g/L; Free sulfur dioxide 30mg/L; Total sulfur dioxide 75mg/L; Sugar-free extract 18.6g/L.
The preparation of embodiment two semi-sweet fruit wine
1, preparation fermentation slurry: 40kg is removed the peel the pineapple stripping and slicing; Reinstate spiral juice extractor with 5kg mangosteen one and press extracting juice, the 4kg Roselle Calyx is carried out fragmentation with crusher, add water 50.7kg and boil; Obtain Roselle Calyx water extract; The juice of above-mentioned three kinds of raw materials is mixed, add the 0.3kg Secondary ammonium phosphate, make the fermentation slurry;
2, composition adjustment: to 205g/L, make the product alcoholic strength after the fermentation reach predetermined requirement with white sugar adjustment pol;
3, fermentation: with the active dry yeast fermentation, consumption 190g/t, leavening temperature are controlled to be 22 ℃, 35 days time.Circulate twice every day in the fermenting process, and supernatant slag stirs and presses down with bamboo pole and makes its sinking.
4, separate: pineapple pulp and mangosteen skin and flesh, Roselle Calyx, yeast slurry are removed with the stainless steel rotor pump;
5, clarification: add the 4g/L wilkinite, make it and be suspended in the material generation flocculation reaction in the wine and precipitate, make the wine clarification stable;
6, ageing: the wine after will clarifying places the insulation jar, and a temperature of using refrigerator to control insulation jar interior wine is 8 ℃ and carries out ageing, more than half a year time;
7, allotment: the wine after ageing is adjusted total reducing sugar to 30g/L with white sugar;
8, filter: the wine after the ageing is carried out coarse filtration with 0.2g/L zeyssatite earlier, and the degerming filter plate with aperture 0.2um carries out smart filtering bacterium then, makes finished product fruit wine.
Physical and chemical index with the finished wine of method for preparing is following:
Alcoholic strength 12%vol; Total reducing sugar 30g/L; Titrable acid 6.5g/L; Volatile acid 0.4g/L; Free sulfur dioxide 35mg/L; Total sulfur dioxide 90mg/L; Sugar-free extract 18.2g/L.
Claims (9)
1. the compound fruit wine of pure wine is that feedstock production forms with pineapple, mangosteen and Roselle Calyx, and alcoholic strength is 7.0～18.0%vol in the time of 20 ℃, and with glucose meter, total sugar content is 0.1～4.0g/L or 12.1～50.0g/L, and color and luster is a Ruby; The mass percent of said pineapple, mangosteen and three kinds of raw materials of Roselle Calyx is 20～40%: 3～6%: 2～4%.
2. the preparation method of the compound fruit wine of pure according to claim 1 wine: it is characterized in that: preparation process is (1) preparation fermentation slurry: Roselle Calyx is broken; Add water boil; Obtain Roselle Calyx water extract; To remove the peel pineapple and mangosteen is squeezed the juice, add Roselle Calyx water extract and Secondary ammonium phosphate, making the fermentation slurry; (2) composition adjustment:, make the product alcoholic strength after the fermentation reach predetermined requirement with the pol of white sugar adjustment fermentation slurry; (3) fermentation: ferment with active dry yeast; (4) separate: pineapple pulp and mangosteen skin and flesh, Roselle Calyx, yeast slurry are removed; (5) clarification: add wilkinite, make it and be suspended in the material generation flocculation reaction in the wine and precipitate, make the wine clarification stable; (6) wine after will clarifying carries out ageing; (7) wine after the ageing is filtered, get product;
The consumption of each component is peeling pineapple 20～40%, mangosteen 3～6%, Roselle Calyx 2～4%, Secondary ammonium phosphate 0.1～0.3% by percentage to the quality in the said preparation fermentation slurry step, and surplus is a water.
3. according to the preparation method of the compound fruit wine of the said a kind of pure wine of claim 2: it is characterized in that: also have adaptation step after the said ageing step, with preparation semi-sweet fruit wine.
4. according to the preparation method of the compound fruit wine of the said a kind of pure wine of claim 3: it is characterized in that: in the said composition set-up procedure with white sugar adjustment pol to 195～205g/L.
5. according to the preparation method of the compound fruit wine of the said a kind of pure wine of claim 4: it is characterized in that: in the said fermentation step; The active dry yeast consumption is 150～200g/t; Leavening temperature is controlled at 15～25 ℃; 30～35 days time, circulate twice every day in the fermenting process, and supernatant slag stirs and presses down with bamboo pole and makes its sinking.
6. according to the preparation method of the compound fruit wine of the said a kind of pure wine of claim 5: it is characterized in that: in the said clarification steps, bentonitic consumption is 2～4g/L.
7. according to the preparation method of the compound fruit wine of the said a kind of pure wine of claim 6: it is characterized in that: said ageing places insulation jar for the wine after will clarify, and using the temperature of wine in the refrigerator control insulation jar is 0～15 ℃, more than ageing half a year.
8. according to the preparation method of the compound fruit wine of the said a kind of pure wine of claim 7: it is characterized in that: in the said filtration step, carry out coarse filtration with 0.1～0.3g/L zeyssatite earlier, carry out essence with the degerming filter plate of aperture≤0.4um again and filter.
9. the preparation method of the compound fruit wine of said according to Claim 8 a kind of pure wine: it is characterized in that: said adaptation step is for adjusting total reducing sugar to 25～35g/L with white sugar.
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| CN201010564099A CN102127495B (en) | 2010-11-22 | 2010-11-22 | Purely brewed composite fruit wine and preparation method thereof |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103393181A (en) * | 2013-07-31 | 2013-11-20 | 赵国华 | Compound type fruit vinegar beverage |
| CN103666917A (en) * | 2013-11-30 | 2014-03-26 | 赵国飞 | Compound fruit wine and preparation method thereof |
| CN103966066B (en) * | 2014-05-30 | 2015-03-04 | 吴义顺 | Brewing process for three-peel wine |
| CN105602784A (en) * | 2015-11-14 | 2016-05-25 | 金双悦 | Roselle wine |
| CN107384663A (en) * | 2017-08-23 | 2017-11-24 | 长顺丹索亚刺梨庄园有限公司 | A kind of preparation method of grape thorn pear wine |
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| CN1796532A (en) * | 2004-12-22 | 2006-07-05 | 王让 | Roselle wine |
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| CN101560447A (en) * | 2009-05-08 | 2009-10-21 | 西北农林科技大学 | Method for brewing quality pineapple dry white wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| US20070212453A1 (en) * | 2006-03-08 | 2007-09-13 | Niness Kathy R | Botanical dispersions |
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Patent Citations (4)
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| CN1167821A (en) * | 1997-02-13 | 1997-12-17 | 湛江海北酒业有限公司 | Pineapple wine and its producing process |
| CN1796532A (en) * | 2004-12-22 | 2006-07-05 | 王让 | Roselle wine |
| CN1800335A (en) * | 2005-01-10 | 2006-07-12 | 朱万财 | Roselle wine and its preparation process |
| CN101560447A (en) * | 2009-05-08 | 2009-10-21 | 西北农林科技大学 | Method for brewing quality pineapple dry white wine |
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